Upma is a delicious, wholesome Indian breakfast originating out of South India prepared with roasting dry Semolina (or Sooji) sauteed with mustard seeds, curry leaves, chili, ginger, and asafoetida. People add cashew nuts and peanuts to Upma to enhance the dish's taste.Upma is a ubiquitous breakfast recipe on the streets of South India. If you visit any street vendor in the South serving breakfast, I am sure Upma will be one of the dishes.Today, we share the vegetable masala upma recipe, which is more flavorful than the original, as toasted Semolina sauteed with nutritious vegetables like carrots, french beans, green peas, and corn. Masala Upma's recipeis straightforward. Moreover, you can make this Masala Upma recipe in the instant pot, which is perfect for a quick breakfast at home. In South India, Masala Upma is famous as a Khara bath.Upma is a very versatile dish as you mix many sorts of vegetables, giving it a sweet or sour effect, and the result is a porridge-like dish that is tasty and healthy at the same time. Semolina has a lot of benefits. It is rich in protein, fiber, and Vitamin B. Plus, Semolina aids in digestion and is a great weight-loss recipe.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Breakfast
Cuisine: Indian
Keyword: how to make masala upma, how to make vegetable masala upma, Indian Breakfast Recipes, Masala Upma, Masala Upma Recipe, masala upma recipe in hindi, upma recipe, vegetable masala upma recipe, vegetable masala upma recipe in hindi
Servings: 4Servings
Ingredients
1cupSemolina or Rava
3tbspOil
1tspMustard Seeds
3Green Chilies
½inchGinger
Curry leavesfew
¼tspAsafoetida
8pieceCashew Nuts
1Onion
¼cupCarrotchopped
¼cupFrench beans chopped
¼cupGreen Peas
¼cupCorn
1Tomatochopped
1tspChili powder
3cupWater
Salt to taste
2tbspGhee
Fresh Coriander
Lemon Juice
Instructions
In a pan, add 1 cup semolina or rava. On a low flame, roast for 2 to 3 minutes.
Transfer it to a mixing bowl and keep it aside.
In another pan, add 3 tbsp oil. Let the oil heat up. Add 1 tsp of mustard seeds. Saute.
Add three green chilies chopped, ½ inch ginger chopped, a few curry leaves, and ¼ tsp asafoetida as the mustard seeds stop crackling. Saute for a minute.
Add 8 to 10 pieces of cashew nuts broken in half. Saute them for a minute or two.
Add one chopped onion. Saute and cook till the onions turn translucent.
Add all the veggies - ¼ cup each of carrot, french beans, frozen peas, and sweet corn. Mix all the ingredients well.
Cover with the lid. Simmer for 1 to 2 minutes.
Mix all the ingredients well. Add one chopped tomato. Cover and simmer for 1 to 2 minutes.
Add 1 tsp red chili powder. Mix all the ingredients well.
Add 3 cups of water and salt as per taste. Mix all the ingredients well.
Let the water come to a boiling point.
Reduce the flame to low. Keep stirring, and add semolina or rava in batches. Ensure no lumps are formed.
Add 2 tbsp ghee and some fresh coriander. Mix all the ingredients well.
Cover and simmer for a minute.
Garnish it with some fresh coriander. The masala Rava upma is ready.